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1
Mix everything in the Microwave Sponge Cake section with whisk.
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2
Leave no lumps.
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3
Spray your ramakins with an olive oil or butter spray.
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4
Fill ramakins 1/2 way to their tops.
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5
Cover ramakins tightly with cling wrap.
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6
Poke 4 holes in the cling wrap with a toothpick.
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7
One ramakin at a time - microwave each cake for 55 to 60 seconds.
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8
Check at 50 seconds on your first try.
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9
55 seconds consistently does the trick for me in a newer 1100 watt microwave.
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10
While sponge cake is still warm, using the blade of a butter knife - gently pull cake from your ramakins sides.
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11
Turn ramakins over and gently release your cakes on to a plate and allow them to cool covered with cling wrap.
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12
These cakes will dry out quickly if not covered.
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13
Break these cakes up in pieces or dish your cakes up any way YOU desire.
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14
Get creative!
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15
You can use a self rising flour but know it will create a smoother cake finish [see last photo below] than the AP flour would.
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16
It's the AP flour that gives this cake it's spongy look.
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However, the absorbency and sweet taste are ultimately identical with self rising.
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18
If choosing to use a larger ramakin as pictured below, you'll need to microwave for about 90 seconds + until cake is done.
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19
If you're interested in the Strawberry Shortcake and sauce pictured above: It's 10 large crushed strawberries, water [as needed], Sugar In The Raw or sugar [to taste] and 1/4 tsp lemon zest.
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20
There's also a large dollop of high end - quality Strawberry Jam at the base of each glass.
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21
Mix 1 tablespoon corn starch + 1 teaspoon water very well and add it to your simmering strawberries to thicken your sauce - if desired.
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22
Drizzle sauce over sponge cake.
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23
Add sliced fresh strawberries and Cool Whip to taste.
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24
Enjoy!
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25
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